Prep Time
10 mins
Servings
2 Servings
Cook Time
5 mins
Difficulty
Easy
A bright, budget-friendly lunch that combines quick-cook couscous with chickpeas, spinach and lemon for a fresh, filling meal. Ready in under 15 minutes and simple to scale for extra portions.
Ingredients
150g Couscous, dry
400g tin (drained weight approx 240g) Chickpeas (tinned), drained and rinsed
100g Baby spinach, roughly chopped if leaves are large
1 Lemon, zest and juice
2 tbsp Olive oil
1 small Red onion, finely chopped
15g Fresh parsley, roughly chopped
Sea salt (Adjust to taste)
Black pepper (Adjust to taste)
100g Feta (optional), crumbled (Optional — omit to keep dish vegan)
Chilli flakes (optional) (Optional for heat)
Method
Step 1
Place the couscous in a large heatproof bowl. Pour over the boiling water, cover with a plate or cling film and leave to steam for 5 minutes, then fluff with a fork.
Step 2
While the couscous steams, drain and rinse the chickpeas, finely chop the red onion and roughly chop the parsley. Zest and juice the lemon.
Step 3
Add chickpeas, spinach, red onion and parsley to the fluffed couscous. Pour in the lemon juice and olive oil, add lemon zest, salt and pepper and toss to combine.
Step 4
Taste and adjust seasoning. If using, sprinkle crumbled feta and chilli flakes on top, or fold them through before serving.
Step 5
Serve warm, at room temperature or chilled. Leftovers keep in the fridge up to 2 days—refresh with a squeeze of lemon before serving.
Nutritional Information
Per serving:
Energy - 626kcal
Protein - 22.3g
Carbohydrates - 96.6g
Fat - 17.4g
Fibre - 15.1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a gluten-free version use a gluten-free grain such as quinoa and adjust water amounts. To boost heat, add chopped chilli or 1/2 tsp cumin for warmth.
